Thanks Mum, the whole family will be having this on xmas day.

A perfect Christmas cake - and easy too!

I just finished making my mother's recipe for a boiled Xmas cake.  It turned out perfect, so I thought I would share the recipe, here it is.  I recon anyone can make this cake.

THE DAY BEFORE:  put 500g (1lb) of mixed dried fruit into a bowl and pour on 1/4 cup (I usually use more!! because I slurp it in!) and soak fruit in your favourite brandy, rum or liqueur.  Add almonds or pecans if you like nuts in your cake, I find other types of nuts are a bit bitter for this, and I always add a bit of grated orange peel, just because I like it.

ON THE DAY OF BAKING:
FIRST:  put the oven on at a temperature of 160 degrees C, or  320 F.  you need to have an even temp when you are making a cake like this.

SECOND:  Get your tin ready, by cutting about 6 layers of newspaper to fit in the bottom, this creates an insulation layer that keeps the bottom from burning.  Then line the tin with baking paper.  This recipe is quite versatile, I have made it in lots of different sizes of tin, my favourite is this one, which is a high sided 6 inch round tin.

NOW MAKE THE CAKE:

1. In a large saucepan, boil the fruit, 1/2 cup water, 125g butter, 1 tablespoon golden syrup, 1 teaspoon mixed spice, 1 cup brown sugar and 1 teaspoon bi-carb soda.  It will foam up at the sides when it boils, keep stirring it for a few minutes (about 3-5), to make sure the sugar is quite dissolved and everything is incorporated together.
2. Let the mixture cool!  (for at least 15 mins) in a separate mixing bowl.
3. Add 2 beaten eggs.
4. Add 1 cup self raising flour , 1 cup plain flour.
5. Mix well, pop into tin and bake for 45 mins,  at this stage test to see if it is ready by using a skewer, if it comes out clean turn off the oven.  If it does not, just cook a bit longer,  I usually test it by smell and look, if it smells cooked and has come away from the sides of the tin slightly, and is springy when touched.  The time to bake depends upon your oven and the size of your tin.
6. Leave in the oven for about 1/2 hour, then take it out and cool on a wire rack.

Note: if you think the top is baking too quickly, which it can in some ovens, just put a bit of baking paper over it for a while, but take it off at least 10 minutes before you turn the oven off.

    7.  In the Australian heat and humidity, best to store this in the fridge, so I cover with baking          paper and then with foil.  Oh, and I dribble some brandy onto it as well!   Just to add to the flavour.

Enjoy!